Pesto Chicken Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

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NUTRITION

368kcal
Protein
44.6g
Fat
15.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and fully cooked through.

  • 4

    Lower the heat to medium and stir in the chopped sun-dried tomatoes and baby spinach, cooking for 1 minute until the spinach is just wilted.

  • 5

    Drain the pasta, reserving 1 tablespoon of the cooking water, and add the pasta to the skillet with the chicken mixture.

  • 6

    Add the basil pesto and the reserved pasta water to the skillet, tossing everything together until the pasta is thoroughly coated and the sauce is glossy.

Pesto Chicken Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

NUTRITION

368kcal
Protein
44.6g
Fat
15.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and fully cooked through.

  • 4

    Lower the heat to medium and stir in the chopped sun-dried tomatoes and baby spinach, cooking for 1 minute until the spinach is just wilted.

  • 5

    Drain the pasta, reserving 1 tablespoon of the cooking water, and add the pasta to the skillet with the chicken mixture.

  • 6

    Add the basil pesto and the reserved pasta water to the skillet, tossing everything together until the pasta is thoroughly coated and the sauce is glossy.